Ikan Masak Sambal Kicap with Petai (Regional Twist)
75% asli · Malaysian / Indonesian
A flavorful variation incorporating 'petai' (stink beans), a popular ingredient in Southeast Asian cuisine, adding a unique texture and aroma to the classic sambal kicap fish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Firm white fish fillets, cut into chunks700g
- Kicap manis (sweet soy sauce)120ml
- Chili paste (sambal tumis)3 tbsp
- Shallots, sliced1/2 cup
- Garlic, minced3 cloves
- Ginger, grated1/2 inch piece
- Petai (stink beans), pods removed1 cup
- Tamarind paste1 tbsp
- Lime juice1 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water40ml
Langkah
- 1
Season fish chunks with salt and pepper. Pan-fry in 2 tbsp oil until golden brown. Set aside.
- 2
Heat remaining 1 tbsp oil in the wok. Sauté shallots, garlic, and ginger until fragrant.
- 3
Add chili paste and cook for 2 minutes.
- 4
Add petai pods and stir-fry for 1-2 minutes until slightly tender.
- 5
Pour in kicap manis, tamarind paste, lime juice, sugar, and water. Simmer for 5 minutes until sauce thickens.
- 6
Return the fried fish to the wok and toss gently to coat with the sauce and petai.
- 7
Serve hot.
